Salted Caramel ‘Ding Dong’ Chocolate Cake

Congratulations to Anita, comment #249 for winning the cookbook and scale! I have sent you an email, ou have 48 hours to claim the prize, or the next winner will be chosen!

Happy 2nd Birthday to Portuguese Girl Cooks!

Two years ago, I hit publish on my very first blog post and Portuguese Girl Cooks was born. At that time, I had absolutely no idea what was going to happen or what this space would turn in to. I started this blog as a way to chronicle my kitchen adventures, and to share recipes with family and friends. I never imagined that anyone would actually take time to stop by and read it. Actually, I was really surprised when they did.

I haven’t always been super consistent with my blogging, especially in the first year. That had to do a lot with my being a perfectionist, something I’m constantly working on. If there is one thing I have learned during these two years, it’s don’t compare yourself to others; instead let them inspire you. When you do that, you will find your own voice, style, and passion. In the process I’ve discovered that I have immense passion for baking, sharing, and most surprisingly, food photography. I have seen a definite improvement, and hope to keep improving as time goes on. It’s nice to have a place to see that progression in my photos and the growth I have made. I’ve learned to be fearless in the kitchen, and have learned that even if it doesn’t work out, keep trying. Everything will eventually come together.

Over the last 2 years I have been amazed at how kind and welcoming the food blogging community is, and how many friends I have made as a result. This community really is an amazing bunch of people!

Most of all, I want to thank each and everyone of you who have stopped by in the last 2 years, who have left comments, followed me on Facebook, twitter, Pinterest,etc. All of your comments, and the friendships that have been formed mean more to me than you will ever know. They have helped me, and uplifted me during hard times. Thank you for your loyalty. For your kindness, I have a small token of appreciation for you!

One thing that I cannot live without in my kitchen, and something that my grandpa gave to me many years ago was a kitchen scale. It is absolutely indispensable for me, and I believe any home cook or baker should have one. So, I’m going to give you the opportunity to win one!

Also, I’ve been wanting to get my hands on this book for a while, and I am going to order one for myself, and I want you to have one too! This book is written by the owners of Baked NYC, and it is their 3rd book. This one looks especially good because they have categorized the book into recipes with their top 10 ingredients, which just so happen to be my favourite ingredients, so this is a perfect fit!

Now, a birthday just wouldn’t be a birthday without a cake. So I made one of those too! Those of you who know me personally, know that I am pretty much the layer cake queen. But over the last 2 years I haven’t shared nearly enough of my cakes with you, my blogging friends. Generally, I make a lot of cakes but they are usually for parties, birthdays, or gifts. And frankly speaking, it might be kind of odd for me to show up with a cake that has a piece cut out of it, or at least I happen to think so. As a result, many of them haven’t made it to the blog. Going forward, I’m going to make an effort to share more of them with you, because in fact, it is my favourite thing to bake. I already have a huge list of cakes to share with you. But still have a good mix of other things as well.

If you’ve been here before you know that I have a thing for salted caramel, so of course the perfect birthday cake would include it. The cake base is my absolute go to chocolate cake, it’s absolutely perfect. I have been making it for years without a single fail. It’s a one bowl chocolate cake which makes it a snap to make, and best of all easy for cleanup. It’s perfectly chocolatey, incredibly moist, and stays fresh for days. It’s perfect as cake or cupcakes. There is not one thing I would change about it. It’s that good. The cake is filled with a salted caramel dark chocolate ganache. Yes, salted caramel dark chocolate ganache. Chocolate ganache is amazing, but chocolate ganache with salted caramel? It’s incredible. Make some, please. And what makes it a ding dong? The creamy vanilla bean filling over the chocolate. Then the cake is covered with the same salted caramel chocolate ganache. Honestly, this is one good cake. No more words. Except, make it.

In the bowl of a stand mixer fitted with the paddle attachment, add in the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.

Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined. About 1 to 2 minutes.

Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled.

For the Salted Caramel Ganache

Place the chocolate in a medium bowl.

In a medium heavy bottomed pot, combine the sugar and water, and stir to combine. Heat the mixture over medium high heat, without stirring, but swirling occasionally if the sugar is colouring unevenly. Heat until the sugar turns amber in colour. Remove from heat immediately and slowly add the heavy cream while whisking. If there are any clumps of sugar, return the pot to low heat and stir until dissolved. Remove from heat and stir in the vanilla and fleur-de-sel (or other coarse salt). Pour the caramel over the chocolate. Allow the mixture to sit for about 5 minutes, then gently stir until the ganache is well combined. Set aside to thicken, about 1 to 2 hours. *If the ganache becomes to thick, warm it over a double boiler until more workable to in the microwave for 10 second intervals.

For the Vanilla Bean Filling

Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.

In a small skillet, add about 1/2-inch of water, and heat over medium-high heat. Place the small bowl with the gelatin directly inside the skillet. Stir the gelatin until it is melted, about 2 minutes. Remove the bowl from the skillet.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, powdered sugar, and vanilla bean seeds, and beat on high speed until soft peaks have formed. Slowly add in the melted gelatin mixture and continue to beat until stiff peaks have formed.

Assembly

Take the first cake layer and place it on a cake board or cardboard round slightly smaller than the cake layers. Spread a layer of ganache (a spreadable consistency) over the cake, about 1 cup. Top with the vanilla bean whipped cream. Top with the second cake layer. Refrigerate the cake for about 2 hours until the filling has set.

Heat the remaining ganache over a double boiler until it is a pourable consistency.

Set a cooling rack over a clean baking sheet. Remove the cake from the fridge and set it on top of the cooling rack. Pour the ganache over the cake so that it covers the tops and sides of the cake. Pour any ganache that has gone onto the baking sheet back into the bowl. If you have enough ganache, give the cake a second coating. Sprinkle the top of the cake with additional fleur-de-sel, or coarse sea salt. Refrigerate cake.

*see notes for alternate directions

Notes

Remove cake 1 hour prior to serving. Because the vanilla bean filling is a stabilized whipped cream, it will be stable at room temperature.
This cake will keep for up to 3 days well covered.

Please note that the cake pictured above is a 3 layer, 6-inch cake, which also yielded 6 cupcakes on the side. The cake stood to be 6 inches tall, which is almost too tall, even for me. This same recipe will make a 2 layer, 9-inch cake which I think is perfect for this particular cake.

Instead of pouring the ganache over the cake, I opted to cover it with the thickened ganache (more like frosting). When I make this cake again I will likely pour the ganache to cover it, because I think it will be easier and quicker, and less likely for it to mix with the cream filling. I have written the instructions to reflect these changes.

If you would rather frost the cake with ganache like I did, I would recommend making 50% more of the ganache recipe.

For the cake: Don’t worry about the cake tasting like coffee, if you don’t like it. You won’t taste it, the coffee brings out the flavour of the chocolate.

You can substitute the 1 cup of coffee for 1 cup of boiling water. I can assure you though the cake will not taste like coffee. Coffee will bring out the taste of the chocolate. Either option will work great! Hope that helps! Enjoy!

I made it for my birthday! I don’t have two identical tins, so I used a 10-inch round tin, poured the whole batter in and cut the cake into 3 layers later. It was perfect! I was sort of apprehensive about the filling (not a fan of gelatin!), but it came out great. It’s not jelly-like or anything – it’s more like a really thick whipped cream. And the sugar I used for the caramel was really lumpy, both before and after adding the cream. I had to put it back over the fire and stir really well to get rid of all those lumps! I made the standard amount of ganache and it was enough to cover three layers and almost all of the sides (at the end I was sort of scraping, some more ganache would have been nice). It didn’t look as good as the one on the blog, because with very little ganache to cover it, you can see all the bumps and crevices, but the taste was out of this world and everybody loved it.

Deborah

HI! This cake looks Awesome ! I shall try this recipe.. From one Portuguese girl to another! Thank you ! 🙂

Sobia

I’m not a big fan of dark chocolate, what can I substitute for it? Thanks looks heavenly

I would just use the chocolate that you prefer. A semi-sweet chocolate would be a good option, but I do not recommend milk chocolate.

Jennie @themessybakerblog

This is a gorgeous cake. Yum!

Kimberly

I love the Thought of this recipe, sounds really, really good. However, I’ve made the vanilla bean filling 3 times and all 3 times its curdled on me…What am I doing wrong??? I’ve tried several things different, like pouring the gelatine really, really slow, letting the gelatine cool a bit and also whipping the cream a bit slower…Don’t know what I’m doing wrong…… Helppppppppppppppp I really want to make this cake completely…

Sorry for the delayed response. You are likely over-beating the cream. I would beat it a medium high speed just until it has thickened slightly, about 1 to 2 minutes, then add the gelatin, then beat again for another 1 to 3 minutes, until it is a bitt stiffer. Keep a close eye on it because whipping cream is a bit finicky,

Before you try another batch…if you still have a previous batch, add a few more tablespoons of heavy cream to it (about 3 tablespoons) and whip it a for a 1 to 2 minutes to see if it un-curdles? (no guarantees though).

Hope that helps! Good luck!

Kimberly

Thanks for your help. I’m going to try it again when I have more time. Unfortunately I’ve tossed everything away, but will remember your advice for the next batch. Happy baking. Xx

Not a problem. Better luck next time 🙂 If you still have your cake layers, you can just wrap the layers in plastic wrap a few times and freeze. I do this for all my cakes 🙂 Or just serve it with the chocolate ganache. So sorry it didn’t work out for you 🙁 xo jessica

Kaye

I subscribed to Portuguese Girl Cooks too! Now off to see if I have all the ingredients in the house to make this yummy cake!

Kaye

I’m following you on Pinterest.

Kaye

I liked you on facebook.

Kaye

I’m following you on twitter.

Kaye

My favorite baking ingredient is chocolate! *chocoholic here*

Lena

Did you use Hershey’s NATURAL cocoa or a dark, Dutch-processed cocoa in this cake? Thanks.

Great post! I’m going to give this a try tonight!
My favorite ingredient is vanilla bean paste – I love the smell and the flavor it gives. Easier than beans and much less expensive too.

MJ Samuel

I am following you on Twitter (I am @thenewtonienne)!

MJ Samuel

My favorite baking ingredient is almond extract. Especially to any type of cake. I think it adds a great depth of flavor!

Emily

I don’t know if I could choose…probably chocolate but salted caramel is a very close second!

Lori

I subscribe to you via email

Lori

I “like” you on Facebook

Lori

My favorite baking ingredients are chocolate and pumpkin. I am trying your pumpkin donut recipe today, and the chocolate fudge cake with salted caramel is next on the list. I better go to the gym more often!

Justin

Biscoff spread!

Kat

Chocolate chips – chocolate makes everything better 🙂

Leslie

Right now I’d have to say yeast is my fav. I’m loving the homemade rewards of bread making!

ikkinlala

My favourite baking ingredient is butter. I almost said chocolate because I do love it, but butter is essential both for most chocolate desserts and for pastry.

Maxine R.

I subscribe by email

Martha in KS

I’m always looking for ways to add cream cheese to recipes.

Maxine R.

My favorite flavor is either lemon or chocolate. I guess I’m indecisive…

Am now following you on twitter and pinterest and like you on facebook! 🙂 hurray 🙂

Wieske

Hi!! My favourite baking ingredient is lemon! 🙂 Only a little bit of peel adds soooo much flavour plus it goes well with chocolat and coconut 🙂 But i love lemon, the freshness it brings 🙂 anyway: keep up the good work!!

I follow you on Pinterest! I’ve got the first two Baked books and they’re awesome! I didn’t know there was a third. Thanks!

Laura

caramel, and browned butter!

gluten free baking bear

Chocolate, of course, the darker the better!

Grace

I followed you on pinterest!

Grace

I love using cinnamon!

Stephanie Ann

I love cooking with apples or rhubarb! So versitile!

Greta

I follow on pinterest!

Greta

My favorite baking ingredient is a sneaky one- oatmeal. It tricks unhealthy eaters into eating treats that are good for them and tricks healthy eaters into having a treat in the first place! It adds texture to just about anything and always tastes delicious.

My best ingredient is bananas, and I’m looking for the perfect recipe for a banana pie.

Kayleigh

Brown sugar is the best ingredient… peanut butter is a close second.

Terri

I subscribe via RSS.

Terri

My favorite baking ingredient is cinnamon!

Jan

My favorite in terms a “fail proof” is mayonasse. You can’t have a dry chocolate cake made with mayonasse. I call it my secret ingredient! I am signing up on Pinterest and Facebook now! Can’t wait to try your “Ding Dong” cake!

Sarah O.

Oh, and I follow you on Pinterest. :]

Sarah O.

My favorite ingredient is cardamom.

Laura

Vanilla beans

Laura

I follow you on Pinterest. Good vanilla.

Louis

Chocolate.

Meryl

Without a doubt, Chocolate!

Laura Jo

this cake looks delicious!! My fav baking ingredient would have to be dark or milk chocolate!

This looks soooooooo insanely, insanely delicious. I can’t wait for a birthday to roll around so I can make it!! And my favorite baking ingredient (as of now!) would have to be apples. Tarte tatin, apple pancakes, apple crisp and apple pie are all on my mind…

Dana Smith

When I saw the name of your recipe on Pinterest, I thought for sure it would have a mix in it. I hate those kinds of recipes! So I was pleasantly surprised to see it’s ALL ACTUAL INGREDIENTS! Yay! It looks fabulous. A definite repin and contender for my birthday cake next month. Thanks!

I just shared your recipe on my fb page I love salted caramel. Even though I don’t bake many cakes, This cake looks very appealing to me and I am going to give it to try. I look forward to more of your recipes. especially those with pumpkin, one of my favorite baking ingredients.

my favourite baking ingredient is chocolate, but cinnamon comes in a close second!

Priscilla

Liked Portuguese Girl Cooks on FB!

Priscilla

Always chocolate! But I love pumpkin and peanut butter too!

Mimi

My favorite baking ingredient is chocolate!

Michelle @ Brown Eyed Baker

LOVE this cake! Congratulations on 2 years!!

PoopseyMarie

Chocolate, gotta be chocolate! But wait, there’s vanilla beans and pumpkin with cinnamon and lemon!! Ooooh, and coconut! Really I can’t say I have one favorite. It just depends on the season and my mood! I certainly love to bake anything. Love your blog!

Sparrow

i follow on facebook & pinterest.
my go to ingredient is chocolate. i try to put it in just about everything i make unless it is something otherwise specific.
btw..i just found your site; being part portugese myself, the title of your blog caught my eye and i felt compelled to check out your site! thanks!

Congratulations on your second year in the blogosphere! That cake looks delicious. I myself am a huge fan of salted caramel but my favorite ingredients to bake with would probably be pumpkin and cinnamon.

Dear Jessica, I´m following you on facebook, tweet, pinterest and by e-mail. Unfortunantly I can´t try the contest because i’m from Portugal, but no problem! I just want to let you know how much i like your blog and the way you cook. Next wednesday i will try your recipe for this cake. I hope it wil be fine, i don´t have much luck with chocolate cakes (they turn to cheesy…) Thanks for your inspiration.

joaniefl

I love european butter!!!!

Maureen

My favorite baking ingredient is Vanilla Extract. It just adds so much flavor to whatever I am making.

Diane

Follow you on Pinterest

Diane

Subscribe via email

Diane

Follow you on Twitter

Diane

Follow you on FB

Diane

Of course…chocolate!

Katie Clements

And I’m following you on Twitter! Looking forward to all the new updates!

Katie Clements

I’m following you on Pinterest! What a fabulous site!

Katie Clements

I’m subscribed to your RSS feed! Love the updates!

Katie Clements

My favorite baking ingredient is definitely chocolate! No other option for me!

Sue

and now I subscribe to you via email – thanks, good idea!

Sue

Other than sugar (which complements all baking), I’d say my favorite ingredient would have to be chocolate.

Happy 2nd blogoversary! You’re doing such an amazing job, and I can’t wait for many many many more years to come! And this cake is absolute perfection! As for my favorite baking ingredient, it would have to be vanilla beans.

All That’s Left Are The Crumbs

I subscribed to your emails.

All That’s Left Are The Crumbs

I am following you on Pinterest.

All That’s Left Are The Crumbs

I am following you on Twitter.

All That’s Left Are The Crumbs

I follow you on Facebook.

All That’s Left Are The Crumbs

Congratulations! What an awesome cake. I need to expand my repertoire to include layer cakes – especially ones like this one. And your photography, oh how I wish I could take a photo like you do. Every photo makes me want to sit back and admire your work, and then I want to reach for a piece of whatever you have made.

My favorite ingredient would have to be pumpkin. I love it in both sweet and savory dishes.

Renee G

My favorite baking ingredient is pumpkin.
rsgrandinetti@yahoo(DOT)com

jessica w

I am Subscribed to Portuguese Girl Cooks via RSS Feed

jessica w

I Follow Portuguese Girl Cooks on Pinterest

jessica w

I Follow Portuguese Girl Cooks on Twitter

jessica w

I like Portuguese Girl Cooks on facebook

jessica w

I love chocolate chips and whipping cream, I feel like most baked items with these two ingredients are ALWAYS good!

karen

I love baking with summer fruits! But when it’s not summertime, my favorite ingredient is chocolate.
Congrats on your 2 year blog birthday and thanks for the scrumptious cake recipe and awesome giveaway.karenreichmann@hotmail.com

Ally

Anything that has sweetened condensed milk is sure to be good!

Meet Jessica

Hi and welcome to Portuguese Girl Cooks. I'm Jessica, avid baker, and picture taker. Wife, and Mom living in Canada. Here you will find a mix of sweet and savoury recipes from scratch sure to get you drooling. Enjoy! More about Me….

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In the spirit of full disclosure, this site contains affiliate links, which means that I may get a small commission if you decide to purchase anything from suggested companies. I only recommend products that I use and love myself, so I know you’ll be in good hands. Using these affiliate links to make your purchase helps to support this site. Thank you!